- 1 loaf ciabatta
- ½ pound prosciutto ham, sliced paper thin
- 1 pound Pleasant Ridge Reserve, thinly shaven with a vegetable peeler
- 1 jar American Spoon Fig Conserve
- 4 ounces baby arugula or watercress
- extra virgin olive oil and salt to taste
- 1. Preheat oven to 375 degrees. While the oven warms, cut the ciabatta in ½ inch thick slices. Spread the slices out on a cookie sheet, brush with olive oil and season with a pinch of salt. Bake until crispy and golden brown, about 15-20 minutes. Remove toast from oven and let cool.
- 2. To assemble, smear a thin layer of fig conserve onto each slice of toasted ciabatta to anchor all the toppings. Drape a slice of the prosciutto over jam, letting the ham fall onto itself so you have a platform for the other toppings. Tuck four or five pieces of cheese into the folds of the prosciutto. Top with a few more dollops of the fig conserve, about a teaspoon or two. Toss the arugula in a bowl with a little extra virgin olive oil and salt, then scatter the greens over everything.
- 3. Pleasant Ridge Reserve is an award-winning cow’s milk cheese made by Uplands Cheese Company in Dodgeville, Wisconsin. It’s a hard, aged cheese inspired by the Alpine cheeses of France and Switzerland, and it’s widely available in specialty markets and cheese shops. If you can’t locate Pleasant Ridge Reserve, aged gruyere or parmesan are both good substitutes.